Touchdown Brat Sliders (Printable Version)

Juicy bratwurst sliders with beer cheese sauce, caramelized onions, and pickles—ideal for game day gatherings.

# What You'll Need:

→ Bratwurst Patties

01 - 1 pound uncooked bratwurst sausages, casings removed
02 - 1/2 teaspoon freshly ground black pepper
03 - 1/2 teaspoon smoked paprika

→ Beer Cheese Sauce

04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 1 cup lager beer
07 - 1 cup shredded sharp cheddar cheese
08 - 2 ounces cream cheese
09 - 1/2 teaspoon Dijon mustard
10 - Salt to taste

→ Caramelized Onions

11 - 1 tablespoon olive oil
12 - 1 large yellow onion, thinly sliced
13 - Pinch of salt

→ Assembly

14 - 12 slider buns
15 - 1/3 cup sliced dill pickles
16 - 2 tablespoons melted butter for brushing
17 - 1 teaspoon sesame seeds, optional

# How to Make It:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add thinly sliced onions with a pinch of salt, stirring occasionally until caramelized and golden brown, approximately 12 to 15 minutes. Transfer to a plate and set aside.
03 - Combine bratwurst meat with black pepper and smoked paprika in a bowl, mixing gently to incorporate seasonings. Divide into 12 equal portions and shape each into a small patty.
04 - Arrange patties on the prepared baking sheet. Bake for 10 to 12 minutes until cooked through and lightly browned.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly add lager beer while whisking constantly until smooth. Reduce heat to low, then add cheddar and cream cheese, stirring until melted. Fold in Dijon mustard and season with salt. Keep warm over low heat.
06 - Split slider buns and place bottom halves in a baking dish. Top each bottom with one bratwurst patty, a spoonful of caramelized onions, pickle slices, and generous beer cheese sauce. Cover with bun tops.
07 - Brush bun tops with melted butter and sprinkle with sesame seeds if desired.
08 - Bake assembled sliders for 7 to 8 minutes until buns are toasted and cheese is bubbling. Serve immediately while hot.

# Expert Tips:

01 -
  • The beer cheese sauce clings to every bite and tastes like the best part of a ballpark pretzel
  • Baking the patties keeps your hands free to actually watch the game instead of hovering over a skillet
  • They reheat beautifully, so you can make them ahead and pop them in the oven when people arrive
02 -
  • Don't skip the parchment paper or you'll spend twenty minutes scraping baked-on drippings off your pan
  • If your beer cheese sauce gets too thick, whisk in a tablespoon of beer or milk to loosen it back up
  • Let the onions actually caramelize, don't rush them on high heat or they'll just soften without developing that deep sweetness
03 -
  • Weigh your patties on a kitchen scale to keep them uniform so they cook at the same rate
  • Use a pastry brush to get an even coat of butter on the bun tops, it makes all the difference in color and flavor
  • If the beer cheese starts to break, pull it off the heat and whisk in a splash of cold beer to bring it back together
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